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I just got back from the lhbs and they were out of Vienna, I was talked into using .5 lbs biscuit instead. Thoughts on how this will effect things?

I just made the jump to all grain, but when buying my grain at the LHBS, they had no crystal 10, and said to just use 20. How will this affect a brew? If this happens again should I adjust the amount of the 20? Seems like most of the recipes I look at in the recipe section want crystal 10.

Never used the stuff. I figured it wouldn't be that simple...

Caldera is a small brewery outside of Medford, OR. I've only has their amber a few times while in the area on business, but I've got real fond memories of the stuff. Anyway, their menu has a pretty detailed description of the beer: "A crisp, well balanced, refreshing amber. Simplicity is the key...

I live in a house that stays at about 75* in the summer (No AC). I also travel quite a bit for work. I'm only two kits deep into my brewing career, and so far have been employing the wet towel and fan method to keep the fermenter cool. I know that temp control is most important during the first...